Desserts Recipes
Sweet endings — creamy puddings, buttery bars, and cozy baked desserts.
Tahini Chocolate Chip Blondies (Chewy & Salty-Sweet)
Tahini makes these blondies impossibly chewy, with a nutty, salty-sweet edge that regular blondies just don't have. Dark chocolate chunks melt into the dense middle, and flaky sea salt on top cuts the richness. One bowl, no mixer, and they're in the oven in 10 minutes.
Brown Butter Apple Blondies with Cinnamon Glaze
Blondies are brownies' chewier, butterscotch-y cousin, and these take the idea straight into fall: brown butter for a toasty, nutty base, chunks of caramelized cinnamon apples folded through, and a thin cinnamon glaze poured over while they're still warm. The center stays soft and gooey while the edges get crisp and butterscotch-caramelized. If you've ever wished apple pie were easier to eat with your hands, this is it.
Apple Butter Bars with Oat Crumble
Apple butter bars are the easiest fall bake you will make all season: a buttery oat crust, a thick layer of spiced apple butter, and a golden oat crumble on top. They taste like apple pie met a streusel-topped coffee cake, and the apple butter does all the flavor work for you. Make them once and that half-forgotten jar in your pantry will not survive the week.
Cardamom Rice Pudding with Pistachios and Honey
Cardamom rice pudding is creamy, slow-cooked comfort: short-grain rice simmered in milk with crushed green cardamom until it thickens like silk, finished with crushed pistachios and a honey drizzle. It tastes like chai in a bowl, warm and fragrant, and one pot does all the work.
Miso Butterscotch Pots de Crème
Baked custard is the quietest dessert there is, and this one has a secret. White miso folded into dark brown sugar butterscotch gives these pots de crème a deep, salty-sweet flavor that tastes like salted caramel grew up and got interesting. They bake low and slow, come out silky and wobbling, and need nothing but a pinch of flaky salt on top.